Eggplant Bread

Eggplant BreadA perfect, soft eggplant bread! What else are we gonna think of?! 🙂


  • 2 eggplants
  • Half of a medium sized red onion
  • Half of a green pepper
  • Half of a red bell pepper
  • 2 garlic cloves
  • 2 teaspoons of salt
  • Gound black pepper
  • 5-6 fresh basil leaves
  • 5-6 fresh parsley leaves
  • 1 ½ cup of gluten free self raising all-purpose flour (We use Dove’s Farm – click here)
  • 1/2 cup of grated vegan cheese that melts and stretches
  • 3 Tablespoons of olive oil

Peel the eggplants and cut them into smaller pieces. Add them in the blender (we use a Vitamix) with the rest of the ingredients except the flour. Blend them well. When they are smooth, remove the mix from the blender and put it on a thin strainer to strain it’s excess liquids. In a bowl, mix the eggplant mix with the flour and the cheese, until you get a nice dough. Cover the bowl with saran wrap and place in the refrigerator for about 30 minutes.

Preheat your oven to 160° Celsius (320° F). On parchment paper, place a small portion of the dough in a round shape. Repeat until you have used all the dough. Bake the little buns for 15 minutes. They remain soft and tasty! Perfect for a gourmet I can’t believe they’re vegan burger!

Digiprove sealCopyright protected by Digiprove © 2014

Drop us a line